There’s nothing quite like a comforting bowl of curry, especially when it’s packed with flavor and nutrients. Today, I want to share with you a delightful vegan recipe for Sweet Potato & Peanut Curry that’s not only easy to make but incredibly satisfying as well. This dish effortlessly combines the sweetness of sweet potatoes with the rich, creamy texture of peanuts, creating a harmony that will have you coming back for seconds.
Before we investigate the recipe, let’s chat a bit about the ingredients you’ll need. For this dish, you’ll require two medium sweet potatoes, one can of coconut milk, a cup of vegetable broth, a cup of chopped tomatoes, one onion, three cloves of garlic, and a tablespoon of ginger. Since we’re crafting a peanut curry, you also need a half cup of smooth peanut butter. On the spice front, I highly recommend a tablespoon each of curry powder and turmeric, along with a teaspoon of red chili flakes. Finally, don’t forget a splash of olive oil for sautéing and a sprinkle of fresh cilantro to finish off your dish.
Next, let’s prepare this mouthwatering recipe. Start by peeling and cubing the sweet potatoes into bite-sized pieces. This allows them to cook through evenly. Then, in a large pot, I heat a tablespoon of olive oil over medium heat. Once the oil is shimmering, I add chopped onion, sautéing until translucent. The smell of sautéed onion is one of my favorite aromas in the kitchen, and I can’t get enough of it!
After the onions, I toss in minced garlic and grated ginger, letting the flavors mingle for a minute or so before adding the spices. Adding the curry powder, turmeric, and red chili flakes at this stage helps to release their imperative oils, intensifying their flavors. If you enjoy a little kick, feel free to adjust the chili according to your tastebuds!
Now, it’s time to add the sweet potatoes to the pot. Stir everything together, and then pour in the chopped tomatoes, vegetable broth, and coconut milk. This combination creates a creamy, rich base that elevates the dish. I like to bring the mixture to a boil, then reduce the heat and let it simmer for about 20 minutes, or until the sweet potatoes are tender.
As the sweet potatoes soften, I’ll blend in the smooth peanut butter. This is where the magic happens! Stir it in well until it becomes one with the curry, giving it a lush texture and a hint of nuttiness. You can taste at this point and adjust the seasoning, maybe adding a splash of soy sauce or a pinch of salt.
Before serving, I love to garnish with fresh cilantro for a touch of freshness. To serve, I recommend pairing this Sweet Potato & Peanut Curry with rice, quinoa, or even naan for a hearty and wholesome meal. It warms my heart just to enjoy this colorful dish, nourishing both body and soul.
And that’s it! Enjoy your culinary journey through this vibrant vegan recipe, and I hope it becomes a cherished addition to your meal rotation.
Hi there!
I’m C.K. Gupta, the founder and head writer at FitnTip.com. With a passion for health and wellness, I created FitnTip to share practical, science-backed advice to help you achieve your fitness goals.
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